Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         fresh shrimp
   2      ounces        pork fat
   1                    egg white
     1/2  teaspoon      rice wine -- or dry sherry
     1/2  teaspoon      salt
     1/2  teaspoon      fresh ginger root -- minced
   1      tablespoon    cornstarch
   5      slices        white bread
   1      teaspoon      black sesame seeds -- or poppy
   1      tablespoon    minced ham -- if desired
   6      cups          oil -- for deep-frying
                        (optional) --
   2      tablespoons   Szechuan peppercorns
   2      tablespoons   salt

Preparation:

Shell and devein shrimp. Rinse and pat dry with a paper towel. Flatten each shrimp with the broad side of a cleaver to make chopping easier. Use cleaver to finely chop shrimp and pork fat. Combine chopped pork fat and shrimp; chop to a fine paste. Place shrimp paste in a medium bowl. Use a spoon or your hands to mix shrimp paste with egg white, wine, salt, ginger root and cornstarch; set aside. Remove crusts from bread. Cut each slice into 4 squares. Mound 1 rounded teaspoon shrimp paste on each square of bread and press gently. Garnish with sesame seeds and minced ham, if desired. Heat 6 cups oil in a wok over high to 350F (175C). Reduce heat to medium. Carefully lower bread squares shrimp-side down into hot oil with a slotted metal spoon. Deep-fry 4 or 5 at a time until edges of bread turn golden, about 1 minute. Turn each bread and cook other side 30 seconds. Remove from oil with slotted spoon; drain on paper towels. Repeat with remaining bread squares. Serve hot. Sprinkle with Pepper and salt, if desired. Makes 20 appetizers Pepper and salt Heat a medium saucepan over medium-low heat 1 minute. Add peppercorns and stir-fry 5 minutes. Remove saucepan from heat and let cool. Grind peppercorns into a fine powder with a mortar and pestle or pepper grinder. Add salt; mix well. Store in a tightly covered container. Makes about 1/4 cup. From Chinese Cookery by R. Cheng and M. Morris.